How to salt fresh mackerel. Lightly salted mackerel with lemon
Are you ready to do a little magic in the kitchen by salting very delicious mackerel? I am sure that you can only make real yummy food yourself, with a little effort and great amount love for fish. That’s when real yummy food will appear on your table.
Keep dry salting recipes, instant cooking in brine, whole or in pieces. Choose and delight your family with the best pickles.
How to pickle mackerel deliciously
- Select large carcasses, 300-400 grams, larger ones are difficult to find. Good weight means that the mackerel has gained a good fat content.
- There are several known ways of salting mackerel - dry salting, without water; salting in brine, or as fishermen say, in brine, is popular.
- You can salt the fish whole or divided into pieces.
- To gut the fish or not? Decide for yourself here, but it’s better to remove the insides. Although this condition does not always apply to salting whole fish; it is often salted ungutted.
- If you salt the whole fish, you don’t have to cut off the head and tail.
- Are you adding spices? Place them in a gauze bag and place them in brine. After salting, they will be easy to get out and will not interfere with eating (it’s unpleasant when they get into your mouth).
How to cut fish
As a rule, mackerel is frozen when it is caught, on board the ship, and is sold frozen in stores. At home, I advise you to cut the fish without defrosting it completely. Let it melt a little. Then you can pull out the insides quite easily by cutting the belly along the entire length without staining the fish inside. To prevent your hands from freezing, wear gloves.
How much to salt mackerel
Salting time depends on the chosen method and the size of the fish. Also, the speed is affected by the target. What kind of fish do you want, salted or lightly salted?
In brine, the whole mackerel will be salted for 1 to 3 days. The longer it is in the brine, the richer the taste will be. Lightly salted mackerel is prepared overnight. If you want to speed up the process, make it in pieces that will be ready after a few hours.
Dry salting will take about the same amount of time. Although there is quick recipe, you will find it below.
Spices for pickling
Since we salt mackerel at home, we are free to supplement the choice of spices, taking into account taste preferences.
Cloves are placed in the brine, the mixture various peppers, dill, mustard seeds. Take spices in the ratio of half a teaspoon per liter of liquid. If you like to experiment, pickle it in tea, add a little liquid smoke, adding a smoky flavor.
Mackerel, salted with pieces of dry salting - a quick recipe
The most quick salting fish. In less than a day, a delicious fish will appear on your table.
- Cut the fish without defrosting completely, cut into pieces.
- Season generously with salt and set aside. room temperature for 5-6 hours. This time is enough for the pieces to salt.
- Rinse it off extra salt, dip the pieces in table vinegar(or pour, stir and drain off excess).
- Transfer to a container, add onion rings and a couple of bay leaves. Pour in sunflower oil and mix the contents again.
- After 2 hours, start tasting.
Delicious salted mackerel pieces in brine
Not the best quick option. But the fish, if you add spices, will turn out amazingly tasty.
For a glass of water you will need:
- A large spoon of salt, without top.
- Peppercorns.
- Bay leaf.
How to salt the pieces:
- Gut the fish, cut into pieces, place in a deep bowl.
- Sprinkle with crushed pepper, break the bay leaves, and place in a bowl.
- Make brine from water and salt.
- Pour in brine, press down on top with a plate and put pressure on it. Check whether the pieces are completely covered with brine.
- Place in the refrigerator. Try again after two days.
Video recipe for salting with mustard at home
Mackerel, salted whole dry method
I don’t want to go the easy route by simply rubbing the mackerel carcass with salt, although this option is not excluded. I suggest adding a little spice. This method pickling involves long-term storage fish.
The recipe is suitable for homemade pickling, you can find out a few more ways on another page of the site.
Take:
- Fish carcasses – 2 pcs.
- Salt – 6 tablespoons.
- Sugar – 2 tbsp. spoons.
- Ground pepper - a small spoon.
- Dill - Art. spoon.
- Sunflower oil – 1-2 tablespoons.
Salt the whole mackerel:
- Add seasonings to bowl. Mix well.
- Prepare the mackerel (cut it or leave it alone, decide for yourself).
- Rub the carcass on all sides. Take a large bag and place the carcasses in it.
- Wrap tightly (you can even secure the bag with an elastic band).
- Place on the refrigerator shelf. After three days, boil the potatoes and take a sample.
How to quickly pickle whole mackerel in brine
Homemade salting in brine is considered classic, the simplest and least troublesome.
First, let's decide on the proportion of water and salt. You will need 100 grams per liter of liquid. (3 large spoons). If you are in a hurry, increase the concentration slightly, then the mackerel will be ready after 3-4 hours.
Starting from correct ratio, you can make the simplest brine, without adding spices. But I offer a more interesting recipe, with spices, adding some zest to the dish.
Required:
- Fish – kilogram (2-3 pcs.).
- Sugar – 2 spoons.
- Salt – 4 tablespoons.
- Water - liter.
- Laurel - 3-4 leaves.
- Allspice – 4-5 peas.
Preparation:
- Cut the mackerel, remove the gills and entrails (the head won't hurt). Rinse the carcass.
- Make a filling with water and spices listed in the recipe. To do this, boil water, add salt and sugar, bay leaves, and pepper. Once the crystals have dissolved, remove from heat and cool.
- Place the slave in a container, pour in the brine. Press down with pressure, leave for 2-3 days, placing in the cold.
Delicious pickling in brine with tea in a jar
Mackerel will give a beautiful tan color appetizing look. Many people use “ liquid smoke“, but if you make it with tea leaves, you get real yummy.
- Mackerel – 3 pcs.
- Salt – 8 tablespoons.
- Water – 2.5 liters.
- Granulated sugar – 4 spoons.
- Tea leaves, dry - 3 large spoons with a mountain.
- Bay leaf, black pepper.
Preparation:
- Prepare the marinade by boiling water with the spices from the list. Refrigerate.
- Clean the mackerel, place whole in three liter jar.
- Pour in the marinade and close the lid. Leave on the kitchen counter for 5 hours.
- After the specified time has passed, move the jar to the cold.
- The average fish will be ready in a day. The big one will have to wait for two.
Video with a step-by-step description of salting mackerel at home. May you always have delicious food! > No one festive table impossible to imagine without fish dishes. Considering the ease of preparation and the availability of products, fish can be prepared not only for a holiday, but also every day. Mackerel is a unique gift from the sea. Despite the fact that it is very high in calories, it is easily absorbed by the body and is an excellent source of protein. Contains a large number of minerals and essential fatty acids Omega-3, which improve brain function, vision, nervous and cardiovascular systems. Mackerel does not have small bones and is perfect for gastronomic qualities specifically for pickling, since it does not lose either fat content or juiciness. The recipe for salting mackerel at home will certainly interest you due to its simplicity and accessibility. And at least once cooked salted fish with your own hands, you will never buy it in a store again Thaw the fish, gut it, cut off the head and place in a container. There is no need to remove the skin when eating mackerel prepared according to this recipe. Prepare the brine. Rinse the onion peel well and soak for 10-15 minutes, put it in a saucepan, add salt, sugar, tea leaves and add water, and put on fire. After boiling, turn off the gas and leave until it cools completely. Pour the prepared fish with strained brine, close it and put it in the refrigerator for three days. Turn the fish over once a day to ensure even salting and coloring. After three days, remove the fish and wash it in running water. Onion peel gives mackerel golden color and pleasant taste.Cut the fish into portions and serve. We cut the fish for further salting: cut off the head, tail and fins, gut it, remove the inner black film and wash it thoroughly. Sprinkle each carcass with the pickling mixture inside and out. Place the fish on food foil, sprinkle the rest of the dry mixture on top. Wrap it in foil, put it in a plastic bag and put it in the refrigerator for 2 hours. After the time has passed, wash off the excess salt, cut into medium circles and place on a clean surface. beautiful dish, sprinkle with oil and vinegar and decorate. The fish can be cut into pieces, or salted whole, this will not affect the taste Prepare the marinade. In a saucepan, combine 1 liter of water, salt, sugar, cloves, pepper, Bay leaf and coriander. Bring to a boil, remove from heat and let cool. Prepare the mackerel: cut off the head, remove the entrails and rinse under cool running water. Cut into portioned pieces.
Transfer to a container with an airtight lid. Pour over the cooled marinade and refrigerate for 1 day. Remove the fish from the marinade, add onion and sunflower unrefined oil taste. To prepare the brine in which the mackerel will be salted, you need to add salt, sugar, and spices to the water. Next, there are two possible options. The first option: first bring the brine with salt, sugar and all the spices to a boil, let it cool and then pour it over the prepared fish. This method is suitable when you want to get more spicy mackerel as a result, and also when tea leaves and/or onion peels are added to the brine. Brewing black tea and onion skins paint the surface of mackerel an appetizing golden color. I’ll show you salting mackerel using this example. Second option: simply mix all the ingredients in water and immediately pour brine over the mackerel. When choosing mackerel, give preference beautiful fish: not crooked, with intact skin, strong and not falling apart. It is advisable to take fattier mackerel, and by fatty we mean fish that are thick in appearance and to the touch, and not fish with yellow fatty spots on the surface! Prepare the mackerel. If it is frozen, then defrost it. Despite the fact that in industry, or more precisely according to GOST, it is allowed to salt whole ungutted fish, for home options for salting mackerel, I still advise salting headless and gutted fish. Moreover, when gutting, remove not only the intestinal part, but also black films and everything that can spoil the taste finished fish. Place the mackerel in a suitable glass or enamel container. Plastic food containers work too. The main thing is that the fish fits freely in them and is completely covered with brine. In my version of salting, I cut off the tail part so that the fish would fit better in the chosen container. Airtight containers are very convenient, they can be turned over or shaken without the risk of spilling. Pour the cooled and strained aromatic brine over the mackerel. If desired and to taste, you can add more of the same, but fresh spices. Let the mackerel in the brine first sit at room temperature for three hours, and then place it in the refrigerator for the time needed for brining. It is recommended to salt mackerel at home for at least two days, and preferably three. Ready mackerel for serving can simply be cut into portions or filleted. Salted mackerel is an excellent ingredient for snacks, such as sandwiches, and for salads, such as “under a fur coat.” Mackerel is rightfully considered a fish for health and beauty. How to pickle mackerel so that it remains as healthy and tasty as possible. Sea fish good as an appetizer and as a main course, and with all kinds of side dishes, and in a salad. Mackerel is sea creature low calorie, excellent taste qualities and reasonable price. Its meat is nourishing and healthy, it contains vitamins and minerals, fatty acids and antioxidants, easily digestible protein and healthy salts. Mackerel fat will help maintain youth and prolong life. Mackerel in the diet promotes vital activity and good health. Health benefits of mackerel fish: Mackerel on the table is healthy, tasty and satiating for the whole family. Salting mackerel at home is not difficult. Mackerel fish – signs of quality: When buying frozen mackerel, you should pay attention to the ice glaze. The ice should be transparent and uniform, without yellowness, dark spots, cracks or sagging. After defrosting, high-quality fish remains elastic; when cutting, the bones should remain in place and not lag behind the meat. The place to store frozen mackerel is in the freezer. Sea fish most often comes to stores and markets in fresh frozen form. Fish and seafood are best preserved after blast freezing. Mackerel should be defrosted slowly - cold water or in the refrigerator, then they remain in it useful material, taste and smell of sea fish. Fish and seafood during defrosting should remain in a plastic bag or under cling film, since the surface of meat is a favorable environment for the proliferation of bacteria and microorganisms. How to pickle fresh frozen mackerel at home: The permissible width of the pieces is from 2 to 3 cm; this size allows the meat to be salted quickly and well. For whole salting, you should choose a medium-sized fish; it salts quickly and is convenient to work with in the kitchen. How to pickle mackerel in brine: Salting fish at home should be done in portions, since the shelf life of salted fish in the refrigerator is quite limited - no more than 5-7 days. Mackerel belongs to the category dietary products with low calorie content, so it is recommended for people who are watching their weight. You can pickle mackerel quickly and tasty using the dry method. During the cooking process, the fish releases own juice, in which it is salted. Fish pieces must be rubbed with a dry mixture, placed in a glass or plastic container and put it in the refrigerator. After a day you will get medium-salted mackerel, and after two days the fish will become saltier and spicy. You can salt the whole mackerel - without gutting, with head and tail. Ingredients for pickling two big fish includes: 4 tablespoons of salt, 2 tablespoons of sugar, a teaspoon of dried dill and ground pepper, A little vegetable oil. All ingredients along with the fish must be placed in a plastic bag, shake well and put in the refrigerator for several days. The finished fish must be washed in water, allowed to dry on paper and lightly rubbed with oil. Quick salting - stages: Beautiful and delicious serving salted mackerel on the table - in onion rings, with the addition of vegetable oil and lemon juice. Mackerel meat is very fatty, so it does not absorb excess salt. Storing finished fish is permissible, either in marinade or without it. Mackerel is aromatic and gourmet fish, which is good on the table on weekdays and holidays. If the housewife knows how to pickle mackerel deliciously at home, she can surprise her guests and delight her loved ones with this unusual dish. Salted mackerel according to the Old Mariner recipe
As soon as the fish had melted a little, I washed it, cut off the head, tail, fins, removed the skin, carefully gutted it, cut it into 2 fillets along the spine, removing the spine and all the bones. Sprinkle with salt (about 1 tbsp) and place in a saucepan. The fish caught caviar - and that's it too! Place the saucepan in the refrigerator. until morning. In the morning (12 hours passed), I lightly washed the fish under running water and laid it on paper napkins to dry. Meanwhile, I finely chopped the garlic (1 m clove for 1 fillet) and chopped the dill. I peppered the inside of the fillet halves with freshly ground black pepper, sprinkled with garlic, dill, and placed pieces of bay leaves. You can stop there, but to add additional flavor, you can lightly coat the fish with spicy mustard, mayonnaise, butter. I mashed the caviar with a fork and also spread it evenly on the fillet. Next, press the two halves of the fillet tightly against each other and wrap each “pair” separately in a bag. Place in the freezer until evening. In the evening, remove the fish from the freezer. Lightly salted mackerel is ready! Easy to cut, dense. Stored in the freezer. But not for long, as it is eaten quickly. Bon appetit!
Mackerel marinated at home!
You can't imagine how delicious it turned out! You will need 2 fish. Cut off the head and gut it.... (I asked my son to do this, I couldn’t do it myself, my hand didn’t rise. I even ran away from the kitchen so as not to look...). Wash well. Cut into pieces 1.5 cm thick. Pour a large glass (I have about 300 ml) of water into a bowl, add 2 tablespoons of salt. Stir well until the salt dissolves. Place our fish pieces there, I also put a couple of bay leaves. Cover with a plate and place some weight on top. Let's leave the fish to salt. I left it overnight. I put it in in the evening, in the morning, at about 10 o’clock, I already took it out. I was salting for about 12 hours... In the morning there was such a picture. Drain all the liquid... Place the fish in the same bowl again. Then, in the same bowl, put:
Vinegar (if 9%, then 3 tbsp, if 5%, like mine, then 4-5 tbsp);
black pepper, hot paprika- taste;
onion, cut into half rings - 1 large onion;
2 cloves of garlic (squeeze through a garlic press);
rast. oil - 1 glass.
Mix everything well. Cover again with the same plate (all the fish should be in the marinade), press down and place a weight on top. Then put it in the refrigerator until evening to marinate well. You can stir it periodically. And in the evening you can eat! The mackerel turned out so delicious that it cannot be expressed in words! It seems to me that it is even tastier than herring... fattier, or something... With boiled potatoes and pickled onions... In general, my mouth is already watering again... Bon appetit!
How to pickle mackerel - cooking recipes!
In this marinade, mackerel turns out tastier than red fish! Tender pickled mackerel will simply melt in your mouth... Wonderful salted mackerel can be prepared at home. There are many cooking recipes, some of which we will consider.
Recipe No. 1
Mackerel - 1 kilogram.
To prepare marinade for 1 liter of water:
Salt - 5 soup spoons;
Granulated sugar - 3 soup spoons;
Dry mustard - 1 soup spoon;
Bay leaf - 6 pieces;
Cloves - 2 pieces;
Vegetable oil - 2 soup spoons.
Preparation: The fish must be cleaned, the entrails and head removed, the tail and fins cut off. In a separate pan, cook the marinade from the proposed ingredients, which must be cooled. After the marinade has cooled, put the fish in it, put a plate and pressure on top of the mackerel and in the cold, in two or three days the fish will be ready. The fish can be turned over periodically.
Recipe No. 2
Mackerel - 3 pieces.
For marinade per 1 liter of water:
Tea leaves - 4 soup spoons;
Salt - 4 soup spoons;
Granulated sugar - 2 soup spoons;
Liquid smoke - 4 soup spoons.
Preparation: First defrost the frozen mackerel, then cut off the tail, head, clean the entrails, rinse well and put it in a two-liter jar, the tails should be at the top. Prepare the marinade separately. To do this, add tea leaves, granulated sugar, and salt to the water and bring everything to a boil. After which you need to strain, let it cool and then add liquid smoke to the marinade. Pour this marinade over the fish, cover with a plastic lid and refrigerate for about three days. Periodically, the jar of mackerel needs to be shaken. After the time has passed, the fish can be consumed by cutting into pieces.
Recipe No. 3
Mackerel - 500 grams;
Salt - 3 soup spoons;
Sugar - 3 soup spoons;
Black pepper.
Preparation: Thaw fresh frozen fish, then clean it, removing the head, tail and entrails. After this, rinse it well and cut it into portions. Then each piece of fish must be salted, peppered and sugared, placed in a jar or some other container for salting fish. Between each row, salt the fish, sprinkle with granulated sugar and pepper. You need to put the mackerel in the cold and in about a day or two the fish will be ready.
Recipe No. 4
Mackerel - 3 kilograms.
Marinade:
Water - 1 liter;
Granulated sugar - 3 soup spoons;
Salt - 6 soup spoons;
Bay leaf - 3 pieces;
Black peppercorns - 9;
Allspice - 3 peas;
Coriander - half a teaspoon.
Preparation: It is necessary to defrost and clean the mackerel, that is, remove the entrails, remove the head, fins and tail. After this, rinse the fish well and place it in a pan in a jack. Separately prepare the marinade from the proposed ingredients. Let it cool and pour the mackerel on top; if there is not enough water, you can add boiled salted and cooled water. Place a plate and weight on top of the fish. Place in a cool place for 5 days. Bon appetit!
How to cook mackerel home salting?
For lovers delicious salty This recipe is dedicated to mackerel. It is simple; even an avid bachelor who does not have special cooking skills can salt mackerel using it. Ingredients:
Mackerel;
tea;
salt;
sugar.
Preparation: So, take two large frozen mackerel, defrost under running water, wash, cut off the head, and also remove the insides straight into the trash. We wash the fish inside and out, remove the moisture with paper towels and start cooking the brine. How to cook brine, also known as marinade: pour four tablespoons of tea with a liter of boiling water. It turns out like this strong tea, in which our defrosted mackerel will swim. Add four tablespoons of salt and the same amount of sugar to the tea (cooled) and stir. Place the mackerel in this salty-sweet tea brine and store it in the refrigerator for four whole days. Then we remove it from the marinade, hang it in the kitchen over the sink overnight, remove it in the morning and put it in the refrigerator, having first wrapped the fish in a paper bag. All. The fish is ready! Cut it and try it. Bon appetit!
Let's marinate mackerel! Real jam!
Take 3 pieces of frozen mackerel, wash, clean and cut into pieces. The main thing in this matter is not to let the fish UNFROST, we carry out all manipulations with frozen mackerel!! Peel and chop 3 onions and 3 cloves of garlic. Place the mackerel, onion and garlic in a bowl, add 1 teaspoon of sugar, 1 heaping tablespoon of salt, 3 tablespoons of vinegar, 2 tablespoons of oil, ground hot pepper, allspice, bay leaf. Mix carefully. Place tightly in a jar, cover with a lid and refrigerate for a day. And a day later we take out our fish and eat it. Home-salted herring + marinades and brines!
Herring should be purchased with a thick back (fatty). If it is frozen, then it should be completely defrosted before salting. And it's better not to wash it. And now a few recipes: Marinade 1:
Boiled water (1 glass);
vegetable oil - 3 tbsp;
black peppercorns;
bay leaf or several;
salt to taste.
Marinade 2:
For 1 liter of water - 1.5 tbsp. spoons of salt;
1 tbsp. spoon of sugar;
Bay leaf;
black peppercorns;
cardamom;
garlic;
1-2 flowers (dried) cloves.
Bring all this to a boil and cool. Pour over the herring so that it is completely covered with marinade. Place the container in the refrigerator immediately (in winter, you can put it on the balcony). After two days you can eat.
Pickle 3:
4 tbsp. spoons of salt;
2 tbsp. spoons of sugar per 1 liter. water (this is about 2-3 herring).
Place the fish in the cooled brine for 1 day. Basically, no hassle. This method can be used to salt not only herring, but also mackerel.
Pickle 4:
2 tbsp. spoons of salt;
1 tbsp. dissolve a spoonful of sugar in 0.5 liters of hot boiled water;
add bay leaf;
allspice peas;
coriander (bunches).
Sue everything. Cut the herring into medium pieces, place in a bowl on its side, pour over the chilled marinade. Cover with a plate and place a jar of water on top like a press. Leave in a cool place for 1 day.
Second recipe:
6 table. spoons of salt;
1 table. spoon of sugar;
seasonings are the same for 1 liter of water.
The rest is done the same way. Place ungutted fish in three liter jar and pour in brine: for 1 liter of boiled chilled water you need 5 tablespoons of salt, 1 tablespoon of sugar, 2-3 bay leaves, 1 teaspoon of peas allspice. When the brine has already been poured into the jar, place 1 tablespoon of dry mustard on top. Bon appetit!
Our own salted herring!
Fresh frozen herring - (3-4 pieces per 3 liter jar);
salt - 3 tbsp. spoons;
sugar - 5 tbsp. spoon;
laurel - 2 pcs.
Preparation: Boil 1 liter. water. Add 3 tbsp to boiling water. spoons of salt and 5 tablespoons of sugar. Place the resulting brine on a window or balcony until it cools completely. Completely defrost and wash the herring. Place the herring in a 2 or 3 liter jar and fill with brine. Add 2 bay leaves. Place in the refrigerator for 2 days. After 2 days, the herring is ready to eat. P.S. Personally I use Norwegian herring, in my opinion, it tastes better than the Atlantic one. At all this ambassador It turns out no worse and even better than the fresh herring that they sell in the store. Herring is an incomparable way of pickling!
We have salted herring using this recipe many, many times and we have always been pleased with the result!! We take 1 kg. fresh frozen herring good quality. Gut, remove skin and cut into pieces. Place the fish in an enamel saucepan.
Prepare the filling in advance:
3 onions cut into rings;
10-12 tbsp. water;
1 tsp Sahara;
1-2 tbsp. salt (without a slide);
0.5 tsp ground black pepper;
1 dec. l. vinegar (essence); 2 tbsp. l. ketchup;
1/2 tbsp. vegetable oil.
Preparation: Boil everything together with the onion, cool and pour over the fish. Place in the refrigerator. In a day delicious herring will be ready! Well, very tasty!! I used table vinegar. Bon appetit!
Delicious and quick herring in the marinade!
●herring – 2 pcs.,
Cooking secrets
Mackerel in onion peel
Ingredients:
Preparation:
Express salting
Ingredients:
Preparation:
The fish is ready, place it on a plate and garnish with onion rings and herbs.
Classic recipe
Ingredients:
Preparation:
Dry salting
Ingredients:
Preparation:
In this recipe, the fish can be cut into pieces or the whole carcass can also be used. 
Lightly salted mackerel
Ingredients:
Preparation:
Marinated mackerel
Ingredients:
Preparation:
How and with what to serve fish
Mackerel - an affordable delicacy on your table
How to choose the right mackerel for salting
Before you pickle mackerel at home, you need to purchase it. You should buy mackerel whole, since the freshness of the product is easily determined by appearance fish eyes and gills. It is difficult to choose fish without a head, since the main signs of freshness and quality are missing.Fresh frozen mackerel - the best salting recipes
It is not recommended to defrost mackerel when elevated temperature or in warm water. Along with this defrosting, the cooking process begins - the protein in the fish coagulates, and the quality of the product noticeably decreases.
Mackerel in homemade brine
How to pickle mackerel? The brine can be spicy; for this, spices, sugar and spices are added during the cooking process - peppercorns, cloves, bay leaves and others according to personal taste and desire. Spicy Ambassador- it's delicious and original recipe pickling mackerel. This dish will decorate the festive table and diversify daily menu. You can salt mackerel according to classic recipe- in salted brine.
Salted mackerel - tasty, simple and quick
Sea fish is an essential product in the diet of a person of any age, replenishing vital and unique substances in the body. Mackerel is a source of protein, amino acids and vitamins. Sea fish and seafood are especially beneficial for children, teenagers and the elderly.
For 1 kg of mackerel, cut into pieces, you will need 2 large bay leaves, 10 black peppercorns, a teaspoon of sugar and 4 tablespoons of salt. Additionally, you can add a little universal seasoning with carrots and herbs, as well as a couple of spoons of mustard powder. 
Mackerel - the best pickling recipes
It is recommended to consume salty foods at the very beginning of the meal, as they stimulate the appetite and improve gastric secretion. Mackerel is popular product for a set interesting snacks. At feasts she is good on her own, her original taste Excellent addition to salads.
Recipes for salting mackerel at home:
Salted mackerel in an hour
How to quickly pickle mackerel? Healthy and tasty salted mackerel can be prepared in 1 hour!